For some reason, the idea of making something called raw cashew cream makes me feel very “earthy-crunchy”. (Not that there’s anything wrong with that!) Maybe it’s because there is a certain stigma associated with the raw foods and vegan movements and raw cashew cream falls into their realm(s). It’s unfortunate, really, because there is so much innovation going on there. We may depart ways when it comes to certain foods – definitely soy products for one. But I love finding out all the different techniques other cooks use to find ways around dietary restrictions. There’s a lot of creativity, not to mention some tasty and nutritious food as well.

Cashew cream is a rich creamy base used in many dairy-free, vegan foods. Raw cashews are essential in this recipe. This is because cashews derive most of their flavor from the roasting process. Without roasting, raw cashews have no real flavor of their own which is why they are ideal to create this dairy-free cream. If you follow a paleo lifestyle then raw cashew cream is a great option for dairy-free recipes.

Making raw cashew cream is really very simple. Here’s what you do.

How to Make Raw Cashew Cream

Ingredients

1 cup raw cashews (whole cashews, not pieces)

fresh, filtered water

Instructions

Rinse the cashews well, place in a bowl with enough water to cover them by about an inch. Cover the bowl and soak the cashews for a MINIMUM of two hours but preferably overnight.

Drain the cashews, rinse under cold water and place into a food processor or high-speed blender with one cup of fresh, filtered water.

Process on high for several minutes, stopping to scrape down the sides, until you have very creamy texture. (It may take some time.)

Makes about 1 1/2 to 2 cups raw cashew cream.

For a thicker consistency, more akin to ricotta cheese, I suggest using half a cup of water and adding more if needed depending on your desired result.

How long can you store cashew cream?

You can store cashew cream in the refrigerator for about 3 days or in the freezer for six months.

You can also make a cashew sour cream that is amazing!! Just by adding 2 TBS plus 1 tsp of ACV (apple cider vinegar) and 1/2 tsp. sea salt to 2 cups of cashews and then water 1 to 1/4 cup. After it sits in the fridge it firms up.